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A LITTLE MORE ABOUT OUR RESTUARANT

Creative freedom

By changing the menu so often, our chef is able to create food that is intuitive and inspired. Creating as little waste as possible.

By offering a prix-fixe menu that respects food of the moment, we are eliminating the need to stock, and most likely waste, food that may not be ordered.

Lightening our carbon footprint

We are earnestly trying to keep our carbon footprint as light as possible. Some of the ways we're doing this include using eco-friendly paint inside and out of the restaurant, using beach wood for our bar, using a recycled bar top, organic hand sewn cloth napkins, etc. We are composting all of our food scraps and growing some of our food in our garden. Our coffee (from Pangaea Roasters) is walked over to us in glass containers, eliminating all transportation waste.

We are always working towards 100% organic and using what's in season.
Owners: Amber Tande, Colin Patterson, Aaron Geible, and Jan Geible